A tender and juicy meatloaf made with one pound of ground beef! It's topped with a sweet and tangy glaze made from ketchup and brown sugar. So easy and delicious!
Why you'll love it:
This 1 pound meatloaf recipe requires only one pound of ground beef and serves 4 people! It's perfect for a small family or group, especially if you don't want leftovers.
This one pound meatloaf recipe is moist and juicy, topped with an addictively sweet and tangy glaze! It's super easy to make too. Just throw everything into a bowl and mix, then form into a loaf and bake.
I like to serve it with mashed potatoes and roasted green beans, but it's a team player and goes with any side you throw at it.
Here's what you need to make this 1 lb. meatloaf recipe!
- Ground beef - It's best to use at least 80 perfect lean ground beef so the loaf isn't too greasy. Ground chuck or sirloin both work great!
- Egg - To help bind the ingredients. Slightly beat the egg before you add it to the meat so it incorporates fully.
- Milk - Milk gives you a moist meatloaf! I used whole milk, but whatever you have on hand works fine.
- Quick oats - Use quick-cooking oats since rolled oats add too much texture! I prefer oats to breadcrumbs because they don't clump or get mushy.
- Onion & garlic - For that added depth of flavor! Mince the onions so they cook fully and don't add too much texture.
- Spices - Kosher salt, onion powder, garlic powder, and Italian seasoning spice the loaf perfectly. Feel free to add your own spices if you want.
- Worcestershire sauce - For an extra flavor boost.
How to make a one pound meatloaf:
Before you start, preheat your oven to 350 degrees and line a sheet pan with aluminum foil. Lightly spray with nonstick cooking spray.
I shaped the loaf instead of putting it into a loaf pan, since it would be too thin/short in a loaf pan.
Step one: Combine all the meatloaf ingredients in a large bowl - ground beef, onion, garlic, quick oats, egg, milk, Worcestershire sauce, and spices.
Step two: Use your clean hands to mix well, but don't go overboard. You don't want to mix it so much it gets tough.
Step three: Shape the meat into a 3-inch by 7-inch small meatloaf and place it on the prepared sheet pan. It's important the loaf is the right size so the cooking time is correct.
Step four: Bake the meatloaf for 30 minutes. Meanwhile make the glaze for the top. Mix the ketchup, brown sugar, and Worcestershire sauce in a small bowl.
Step five: Once the time is up, remove the meatloaf from the oven and spoon the glaze on top. Add it all, the more the merrier!
Step six: Bake for 15 more minutes, or until the internal temperature reads 160 degrees Fahrenheit on an instant read thermometer.
Tips on how to make the best meatloaf:
- Don't overmix! Overmixing can make your meatloaf tough, which isn't what you want.
- Line your sheet pan with aluminum foil and spray it. This makes for a super easy cleanup and no sticking.
- Be sure to mince the onion. The finer, the better. If you chop the onions too big, they won't cook fully. They're mostly their for flavor, not texture.
- Let the meatloaf rest for 10 minutes, otherwise it will be too hot and the juices will spit out all over the plate.
- Double the sauce if you like, then save half to spoon onto your slice after it's done. It's SO delicious!
- Store: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the loaf before you plan to bake it. Just wrap it in plastic wrap and aluminum foil, then freeze for up to 3 months. Defrost in the fridge overnight, then bake as directed.
- Reheat: Reheat cooked meatloaf in the microwave until warmed through.
Ways to use leftover meatloaf:
If this one pound meatloaf recipe was for just one person, here's a few tasty ways to use the leftovers!
- Meatloaf sandwiches - Don't knock it 'til you try it! So dang good!
- Spaghetti - Add the meat to spaghetti sauce and break it up with a wooden spoon or spatula.
- Mac and cheese - Crumble up the meatloaf and stir into homemade or store-bought mac and cheese.
- Meat - You can swap half pound of the ground beef with ground pork, or try using half ground turkey.
- Seasoning - Swap the seasoning with your favorite spices! Dried parsley, paprika, Italian seasoning, onion powder, garlic powder, or thyme are great options.
- Glaze - Make double and drizzle more on each slice of meatloaf. The tang counteracts the richness of the meat in the best way!
Ground chuck or ground sirloin are the best options for meatloaf, or 80 to 90 percent lean. Any leaner and the meatloaf will be dry. And if you have too much fat in the meat, the end result will be greasy!
The secret to a moist meatloaf is the right ratio of fat to meat, and the right amount of milk. Too much fat and the meatloaf tastes greasy, not enough fat and it's dry. Also the right amount of milk creates a moist loaf, while too much milk makes it mushy.
More Ground Beef Recipes:
One Pound Meatloaf
- half sheet pan
For the meatloaf:
- 1 pound lean ground beef at least 80% lean
- ¼ cup finely minced onion
- 2 cloves garlic, minced
- ⅓ cup quick-cooking oats
- 1 large egg slightly beaten
- ⅓ cup milk
- ½ tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the glaze:
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 350 degrees Fahrenheit. Line a half sheet pan with aluminum foil and spray lightly with nonstick cooking spray.
- In a large bowl. combine the ground beef, onion, garlic, quick oats, egg, milk, Worcestershire sauce, and seasoning. Mix well.
- Shape the meat mixture into a 3-x-7-inch loaf on the prepared sheet pan. Place the sheet pan in the oven and cook for 30 minutes.
- Meanwhile, make the ketchup glaze. In a small bowl, mix the ketchup, brown sugar, and Worcestershire sauce. Set aside.
- Once the time is up, remove the meatloaf from the oven. Spoon the glaze all over top of the meatloaf. Return the meatloaf to the oven and cook for 15 more minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
- Let the meatloaf cool for a few minutes, then slice and serve.
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